Asian Street Sandwich

By Zopmama

Original recipe was courtesy of Guy Fieri. We modified recipe after several attempts. Very delicious. Get out the napkins!!

Ingredients

• Pork marinate:
• 4 Tablespoons soy sauce
• 2 Tablespoons brown sugar
• 2 Tablespoon grated ginger
• 2 Tablespoons oyster sauce
• 1 1/2 teaspoon chili garlic sauce
• 1/4 cup crushed garlic
• 1 teaspoon sesame oil
• 1 pound pork roast, sliced 1/8-inch thick
• Pickled cucumber slices:
• 1/4 cup rice wine vinegar
• 1 Tablespoon brown sugar
• 1/4 cup mirin, (sub. sake & powdered sugar)
• 1 Tablespoon soy sauce
• 1/2 cucumber, cut in 1/2 lengthwise and thinly sliced
• Spread:
• 1/2 cup mayonnaise
• 1 Tablespoons hot sauce (recommended: Sriracha)
• 3 Tablespoons oyster sauce
• 1/2 teaspoon sesame oil
• Garnish:
• 1 head romaine lettuce, leaves separated
• Cilantro sprigs
• Rolls:
• 6 round crusty rolls, split

Details

Servings 6
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

For the marinate:
In medium bowl, mix soy sauce, sugar, ginger, oyster sauce, chili garlic sauce, garlic, sesame oil and the pork slices. Transfer to a 1 gallon resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hours.

Heat the grill to high. Remove the pork from the marinade and arrange on the grill. Reserve the marinade. Grill for 5 minutes per side for medium doneness. Remove the pork from the grill to a platter.

Pour the reserved marinade into a small saucepan over medium heat. Bring to a boil and let reduce until it starts to thicken, about 10 minutes. Drizzle the pork with the reduced marinade.

For the pickled cucumbers:
In a nonreactive bowl, preferably glass, add the rice wine vinegar, brown sugar, mirin, soy sauce, and mix until the sugar is dissolved. Add the cucumbers and let marinate for 10 to 15 minutes.

For the spread:
In a small mixing bowl, add the mayonnaise, hot sauce, oyster sauce and sesame oil, and mix to combine. Let sit for 5 minutes, then coat each side of the rolls with about 2 tablespoons.

Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs. Slice in half and serve.